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Marinated Tofu Spring Rolls

Marinated Tofu Spring Rolls

YIELD: 8 spring rolls

INGREDIENTS


Rolls:

  • ½ block Mori-Nu Silken Tofu Extra Firm, cut into ½-inch thick sticks

  • 1 Tbsp soy sauce

  • 1 tsp gochujang (Korean red chili paste)

  • 1 tsp sesame oil

  • ½ tsp honey or sugar

  • ½ cup Mori-Nu Plant-Based Imitation Crab, shredded

  • ½ cup carrot, julienned

  • ½ cup red bell pepper, thinly sliced

  • ½ cup baby spinach leaves or perilla leaves

  • 8 sheets rice paper


Quick Korean Cucumber Pickle:

  • 1 small cucumber, thinly sliced

  • 1 Tbsp rice vinegar

  • ½ tsp sugar

  • ¼ tsp salt

  • ½ tsp gochugaru (Korean chili flakes, or substitute red chili flakes)


Peanut Tofu Dipping Sauce:

  • ¼ block Mori-Nu Silken Tofu Soft

  • 1½ Tbsp peanut butter

  • 1 Tbsp soy sauce

  • 1 Tbsp sesame oil

  • 1 tsp rice vinegar

  • 1 tsp honey or sugar

INSTRUCTIONS


  1. In a shallow dish, combine soy sauce, gochujang, sesame oil, and honey. Add Mori-Nu Silken Tofu Extra Firm sticks and gently toss to coat. Let marinate for 10–15 minutes, turning halfway through.

  2. In a small bowl, mix cucumber with rice vinegar, sugar, salt, and gochugaru. Toss well and set aside to lightly pickle while preparing other ingredients.

  3. Make Dipping Sauce: In a blender or food processor, combine Mori-Nu Silken Tofu Soft, peanut butter, soy sauce, sesame oil, rice vinegar, and honey. Blend until smooth and creamy. Transfer to a small bowl and set aside.

  4. Fill a shallow dish with warm water. Dip one rice paper sheet into the water for 5–10 seconds until soft but not overly sticky. Place on a clean surface. In the center of the sheet, layer a few rounds of pickled cucumber, spinach or perilla leaves, a small amount of shredded Mori-Nu Plant-Based Imitation Crab, carrot, bell pepper, and a few sticks of marinated tofu.

  5. Fold in the sides of the rice paper and roll tightly from the bottom to form a neat roll. Repeat with remaining ingredients.

  6. Arrange spring rolls on a platter. Serve with the creamy gochujang tofu dipping sauce on the side.

TIPS FOR SUCCESS


  • Why use two types of tofu? Mori-Nu Silken Extra Firm Tofu holds its shape perfectly for marinating and rolling, while the Silken Soft Tofu blends into an ultra-smooth, creamy dipping sauce with no dairy needed.

  • Korean-inspired flavors: The cucumber pickle adds tang and crunch, balancing the savory, spicy, and creamy elements.

  • Don’t oversoak rice paper: Just dip until pliable—if too soft, it’s harder to roll tightly.

  • Plant-based protein boost: The Mori-Nu Plant-Based Imitation Crab and Tofu make these hearty enough for a light meal or appetizer.

  • Make-ahead tip: Prep all fillings and sauce ahead, but assemble rolls just before serving to keep the rice paper fresh.

 

PRODUCTS USED FOR THE RECIPE

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